No matter if you like your crepes savory, sweet, or somewhere in the middle, you will find that this recipe delivers great results. In this easy recipe, I will show you how to master cooking this French staple.
Well, hope you have a sweet, sweet breakfast this weekend?, and get creative with your own fillings for the crepes.
Based on comments and feedback from you all, I know that this is one of my most popular recipes. This classic crepe recipe results in a perfectly soft texture that will hold up to any and all fillings!
Having friends or family over for a morning meal this weekend? Crepes are a perfect breakfast food that can easily be tailored to any palette. Pick out some great filling options and make them to order! I listed some great filling options below.
What is a Crepe?
In short, a crepe is a very thin pancake made with eggs, sugar, flour, and milk. Unlike fluffy, American-style pancakes, a crepe is flat, dense, and stuffed with yummy ingredients much like an omelette. The French (and most other Europeans) have been serving up variations of crepes for centuries, oftentimes by way of adorable street food carts!
Tips for Making Crepes at Home
Use a Blender!
You can use a whisk or immersion blender to get your batter smooth, but if you have a blender, use it! The key to getting the perfect crepes, is to get all the lumps out of your batter. The smoother the batter, the more delicate, uniform, and thin your crepes will be.
Prepare Crepes with a Crepe Pan or Non-Stick Pan
Crepe batter is notorious for sticking to pans. Arm yourself with a non-stick pan or invest in a crepe pan. This will also help your crepes retain a perfect circular shape and reduce the chances of tears and holes.
Hot Tip: If you are making crepes for a big group, get two pans heated up so you can cook and rotate the crepes at a faster pace.
Keep that Heat Low
Cook your crepes on a low heat and make sure you allow your oil or butter to pre-heat in the pan for about a minute before you add the batter. This will ensure even cooking!
Keep Greasing Your Pan
When a crepe is cooking, it is soaking up the unsalted butter (or oil) you used to grease the pan. In order to keep the next one from sticking, make sure you reapply butter between crepes to prevent sad, sticky, and misshapen crepes.
Tilt Your Pan
After pouring the batter into the pan, make sure you tilt the pan around to evenly distribute it. This is how you will get that perfect and sought after circular shape!
Filling Options for Crepes
The possibilities here are literally endless. Here are some of my favorites:
- Unsalted Butter with Sugar: Simple, but delicious. This is my husband Tim and the kid’s favorite. Rub the hot crepe with butter and sprinkle with sugar!
- Nutella and Bananas: This is perhaps the most popular crepe combination. The French love the chocolate-y, hazelnut flavor of Nutella. Spread Nutella on a hot crepe and then slice your banana into coins. Add the pieces right on top of the spread. YUM!
- Nutella and Strawberries: This is one of my favorite summertime treats. If you prefer, swap Nutella for fresh whipped cream.
- Ham and Gruyere: Ham and gruyere cheese perfectly compliment the light sweetness of the crepe. Look for thick cut ham slices. Place the ham down first, add the cheese, and immediately wrap your crepe up so the cheese melts.
- Spinach, Mushrooms, and Feta: This Greek-style crepe is sweet, salty and melty. Add in grilled chicken or steak if you want to pack on some protein.
Storing and Freezing Crepes
Store cooked and fully-cooled down crepes in an airtight container with layers of parchment paper separating each individual crepe. Store in the fridge for up to five days. If you freeze them, make sure you allow them to thaw in the fridge. To heat them up, pop them in the microwave for about 15 seconds.
Other Crepe Recipes
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- Prepare ingredients for the recipe.
- Whisk eggs, sugar and flour until smooth.
- Add milk as you are stirring, followed by oil.
- Preheat the frying pan until it's sizzling hot, keeping heat at medium/high. With the first crepe, use spray oil to pray pan. After the first one, you wouldn’t need to do this, because crepes already have oil in them.
- While lifting up the frying pan with one hand, pour in crepe batter using the other, shifting the pan from side to side, to cover the bottom. Flip crepes by lifting corners with a fork.